MINCE PIES WITH CHOCOLATE AND ORANGE

Mince Pies with Chocolate and Orange

This is my favourite mince pie recipe which I make every year, you just need a jar of mince pie which saves making your own and add a few things to it.

This is a Paul Hollywood recipe and the pastry is so light and wonderful.

Ingredients: 

1 large jar of mincemeat (approx. 600g)

2 satsumas, segmented and chopped up

A few handfuls of small chocolate bits or chopped chocolate

1 apple grated

zest of 1 lemon

zest of 1 satsuma

little icing sugar for dusting.

Pastry:

375g plain flour

260g unsalted butter, softened

125g caster sugar

1 large egg, plus 1 beaten egg for glazing

I also like to add a handful of sliced hazelnuts and chopped cherries, but this is optional.

Method:

Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.

Add 125g caster sugar and 1 large beaten egg, and mix together.

Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.

Wrap the pastry in cling film and chill for 10 mins.

Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple zest of the lemon and orange and chocolate. If you wish, you can also add a tablespoon of brandy or whatever you wish.  I added a tablespoon of Triple Sec.

Heat oven to 220C/200C fan/gas 7.

Roll out the pastry to 3mm thick.

Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.

Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.